https://doi.org/10.4081/jae.2020.1016
Evaluation of a multisensorial system for a rapid preliminary screening of the olive oil chemical compounds in an industrial process
Published: 18 June 2020
Abstract Views: 673
PDF: 444
HTML: 30
HTML: 30
Publisher's note
All claims expressed in this article are solely those of the authors and do not necessarily represent those of their affiliated organizations, or those of the publisher, the editors and the reviewers. Any product that may be evaluated in this article or claim that may be made by its manufacturer is not guaranteed or endorsed by the publisher.
All claims expressed in this article are solely those of the authors and do not necessarily represent those of their affiliated organizations, or those of the publisher, the editors and the reviewers. Any product that may be evaluated in this article or claim that may be made by its manufacturer is not guaranteed or endorsed by the publisher.
Authors
In this study, a sensory system, named BIONOTE, based on gas and liquid analyses was used to analyse the headspace of olive oil samples obtained at the end of the extraction process for a preliminary screening of the volatile and phenolic compounds. Olive oil samples were obtained using different olive paste conditioning systems, including microwave and megasound machines at different processing time. The same olives batch was used for the entire test. BIONOTE showed the ability to discriminate between 64 virgin olive oils originated from different technologies or by using different process parameters, as demonstrated by the partial least square discriminant analysis (PLS-DA) models calculated. The percentage of correct classification in different conditions are in a range from 92.19% to 100%. In addition, the research shown that the multisensorial system can provide a preliminary estimation of some volatile and phenolic compounds concentrations detected by laboratory analysis. Data analysis has been performed using multivariate data analysis techniques: PLS-DA cross validation via leave one out criterion. Future perspectives are to further develop BIONOTE in order to increase the number of detected chemical compounds and finally to include the mathematical models obtained in the BIONOTE microcontroller for a rapid chemical characterization of olive oil in the mill.
Angerosa, F., Mostallino, R., Basti, C., & Vito, R. (2000). Virgin olive oil odour notes: Their relationships with volatile compounds from the lipoxygenase pathway and secoiridoid compounds. Food Chem (3), 283–287.
DOI: https://doi.org/10.1016/S0308-8146(99)00189-2
Angerosa, F., Servili, M., Selvaggini, R., Taticchi, A., Esposto, S., & Montedoro, G. F. (2004). Volatile compounds in virgin olive oil: Occurrence and their relationship with the quality. J Chromatogr A, 1054, 17–31.
DOI: https://doi.org/10.1016/S0021-9673(04)01298-1
Aparicio, R., Rocha, S. M., Delgadillo, I., & Morales, M. T. (2000). Detection of rancid defect in virgin olive oil by the electronic nose. J Agr Food Chem, 48(3), 853–860.
DOI: https://doi.org/10.1021/jf9814087
Cavalli, J. F., Fernandez, X., Lizzani-Cuvelier, L., & Loiseau, A. M. (2003). Comparison of static headspace, headspace solid phase microextraction, headspace sorptive extraction, and direct thermal desorption techniques on chemical composition of French olive oils. J Agr Food Chem, 51, 7709–7716.
DOI: https://doi.org/10.1021/jf034834n
Esposto, S., Servili, M., Selvaggini, R., Riccò, I., Taticchi, A., Urbani, S., et al. (2006). Discrimination of virgin olive oil defects. Comparison of two evaluation methods: HS-SPME-GC/MS and electronic nose. In M. A. Petersen & W. L. P. Bredie (Eds.). Flavour science: Recent advances and trends. Developments in food science (Vol. 43, pp. 315–318). The Netherlands: Elsevier B.V. Publisher.
Esposto S., Montedoro G.F., Selvaggini R., Riccò I., Taticchi A., Urbani S., Servili M. (2009). Monitoring of virgin olive oil volatile compounds evolution during olive malaxation by an array of metal oxide sensors. Food Chem, 113, 345–350.
DOI: https://doi.org/10.1016/j.foodchem.2008.06.074
Flath, R. A., Forrey, R. R., & Guadagni, D. G. (1973). Aroma components of olive oil. J Agr Food Chem, 21, 948–952.
DOI: https://doi.org/10.1021/jf60190a030
Genovese, A., Caporaso, N., Villani, V., Paduano, A., Sacchi, R. Olive oil phenolic compounds affect the release of aroma compounds. (2015) Food Chemistry, 181, pp. 284-294.
Genovese, A., Yang, N., Linforth, R., Sacchi, R., Fisk, I. The role of phenolic compounds on olive oil aroma release. (2018) Food Research International, 112, pp. 319-327.
Giovenzana, V., Beghi, R., Romaniello, R., Tamborrino, A., Guidetti, R., & Leone, A. (2018). Use of visible and near infrared spectroscopy with a view to on-line evaluation of oil content during olive processing. Biosystems engineering, 172, 102-109
DOI: https://doi.org/10.1016/j.biosystemseng.2018.06.001
Leone, A., Romaniello, R., & Tamborrino, A. (2013). Development of a prototype for extra-virgin olive oil storage with online control of injected nitrogen. Transactions of the ASABE, 56(3), 1017-1024. doi:10.13031/trans.56.9990.
DOI: https://doi.org/10.13031/trans.56.9990
Leone, A., Romaniello, R., Zagaria, R., Sabella, E., De Bellis, L., & Tamborrino, A. (2015a). Machining effects of different mechanical crushers on pit particle size and oil drop distribution in olive paste. Eur J Lipid Sci Tech, 117(8), 1271-1279. doi:10.1002/ejlt.201400485.
DOI: https://doi.org/10.1002/ejlt.201400485
Leone, A., Romaniello, R., Zagaria, R., & Tamborrino, A. (2015b). Mathematical modelling of the performance parameters of a new decanter centrifuge generation. Journal of Food Engineering, 166, 10-20. doi:10.1016/j.jfoodeng.2015.05.011.
DOI: https://doi.org/10.1016/j.jfoodeng.2015.05.011
Leone, A., Romaniello, R., Tamborrino, A., Xu, X.-Q., Juliano, P. Microwave and megasonics combined technology for a continuous olive oil process with enhanced extractability (2017) Innovative Food Science and Emerging Technologies, 42, pp. 56-63.
Leone, A., Romaniello, R., Tamborrino, A., Urbani, S., Servili, M., Amarillo, M., Grompone, M.A., Gambaro, A., Juliano, P. (2018). Application of microwaves and megasound to olive paste in an industrial olive oil extraction plant: impact on virgin olive oil quality and composition. Eur J Lipid Sci Tech, 120 (1), art. no. 1700261. doi:10.1002/ejlt.201700261.
DOI: https://doi.org/10.1002/ejlt.201700261
Natale, C.D.; Martinelli, E.; Pennazza, G.; Orsini, A.; Santonico, M. Data analysis for chemical sensor arrays. In Advances in Sensing with Security Applications; Springer: Dordrecht, The Netherlands, 2006; pp. 147–169.
DOI: https://doi.org/10.1007/1-4020-4295-7_07
Pennazza, G., Santonico, M, Zompanti, A, Parente, F.R, Ferri, G, D'Amico, A. (2018). Design and development of an electronic interface for gas detection and exhaled breath analysis in liquids. IEEE Sens J, 18, 31-36.
DOI: https://doi.org/10.1109/JSEN.2017.2771565
Salas, J. J., & Sánchez, J. (1999a). Hydropeoxyde lyase from olive (Olea europaea) fruit. Plant Sci, 143, 19–26.
DOI: https://doi.org/10.1016/S0168-9452(99)00027-8
Santonico M., Pennazza G, Grasso S., D'Amico A., Bizzarri, M. (2013). Design and Test of a Biosensor-Based Multisensorial System. Sensors, vol. 13, p. 16625-16640.
DOI: https://doi.org/10.3390/s131216625
Santonico, M., Grasso, S., Genova, F., Zompanti, A., Parente, F.R., Pennazza, G. Unmasking of olive oil adulteration via a multi-sensor platform (2015) Sensors (Switzerland), 15 (9), pp. 21660-21672.
Servili, M., Esposto, S., Fabiani, R., Urbani, S., Taticchi, A., Mariucci, F., & Montedoro, G. F. (2009). Phenolic compounds in olive oil: Antioxidant, health and organoleptic activities according to their chemical structure. Inflammopharmacology, 17(2), 76–84.
DOI: https://doi.org/10.1007/s10787-008-8014-y
Servili, M., Veneziani, G., Taticchi, A., Romaniello, R., Tamborrino, A., & Leone, A. (2019). Low-frequency, high-power ultrasound treatment at different pressures for olive paste: Effects on olive oil yield and quality. Ultrasonics Sonochemistry, 59 doi:10.1016/j.ultsonch.2019.104747
DOI: https://doi.org/10.1016/j.ultsonch.2019.104747
Tamborrino, A., Pati, S., Romaniello, R., Quinto, M., Zagaria, R., Leone, A.; Design and implementation of an automatically controlled malaxer pilot plant equipped with an in-line oxygen injection system into the olive paste (2014) J Food Eng, 141, pp. 1-12.
Tena, N., Lazzez, A., Aparicio-Ruiz, R., & GarcÃa-González, D. L. (2007). Volatile compounds characterizing Tunisian Chemlali and Chétoui virgin olive oils. J Agr Food Chem, 55, 7852–7858.
DOI: https://doi.org/10.1021/jf071030p
Uceda, M., Frias, L. Harvest dates: evaluation of the fruit oil content, oil composition and oil quality. In Proceedings of the Second International Meeting of Olives Oil, Cordoba, pp. 125-128 (1975).
Veneziani, G., Esposto, S., Taticchi, A., Urbani, S., Selvaggini, R., Sordini, B., Servili, M. Characterization of phenolic and volatile composition of extra virgin olive oil extracted from six Italian cultivars using a cooling treatment of olive paste (2018) LWT - Food Science and Technology, 87, pp. 523-528.
Williams, P., Norris, K. Near infrared technology in the agriculture and food industries. American Association of Cereal Chemists, Inc., St. Paul, Minnesota, USA, 2001).
How to Cite
Tamborrino, A. (2020) “Evaluation of a multisensorial system for a rapid preliminary screening of the olive oil chemical compounds in an industrial process”, Journal of Agricultural Engineering, 51(2), pp. 73–79. doi: 10.4081/jae.2020.1016.
PAGEPress has chosen to apply the Creative Commons Attribution NonCommercial 4.0 International License (CC BY-NC 4.0) to all manuscripts to be published.
Similar Articles
- Martin Thalheimer, A leaf-mounted capacitance sensor for continuous monitoring of foliar transpiration and solar irradiance as an indicator of plant water status , Journal of Agricultural Engineering: Vol. 54 No. 1 (2023)
- Giacomo Costagli, The use of disc stack centrifuge in the virgin olive oil industry , Journal of Agricultural Engineering: Vol. 49 No. 2 (2018)
- Biagio Bianchi, Antonia Tamborrino, Francesco Santoro, Assessment of the energy and separation efficiency of the decanter centrifuge with regulation capability of oil water ring in the industrial process line using a continuous method , Journal of Agricultural Engineering: Vol. 44 No. s2 (2013): Proceedings of the 10th Conference of the Italian Society of Agricultural Engineering
- Francesco Barreca, Pasquale Praticò, Giuseppe Davide Cardinali, A low-energy storage container for food and agriculture products , Journal of Agricultural Engineering: Vol. 52 No. 3 (2021)
- Ildar Gabitov, Samat Insafuddinov, Denis Kharisov, Elmir Gaysin, Timur Farhutdinov, Diagnostic method and device for evaluating and forecasting the technical condition of farm machinery in operation , Journal of Agricultural Engineering: Vol. 52 No. 4 (2021)
- Fabrizio Mazzetto, Pasqualina Sacco, Aldo Calcante, Algorithms for the interpretation of continuous measurement of the slurry level in storage tanks , Journal of Agricultural Engineering: Vol. 43 No. 1 (2012)
- Ziyan Fan, Lijun Li, Zicheng Gao, Fuzzy neural network PID control design of camellia fruit vibration picking manipulator , Journal of Agricultural Engineering: Vol. 54 No. 2 (2023)
- Albert Min, Nam Nguyen, Liam Howatt, Marlowe Tavares, Jaho Seo, Aeroponic systems design: considerations and challenges , Journal of Agricultural Engineering: Vol. 54 No. 1 (2023)
- Carlos Alejandro Perez Garcia, Marco Bovo, Daniele Torreggiani, Patrizia Tassinari, Stefano Benni, 3D numerical modelling of temperature and humidity index distribution in livestock structures: a cattle-barn case study , Journal of Agricultural Engineering: Vol. 54 No. 3 (2023)
- Roberto Beghi, Simone V. Marai, Valentina Giovenzana, Enrico Ferrari, Riccardo Guidetti, Testing and design of a passive container for the optimisation of highbush blueberries (Vaccinium corymbosum L.) cold chain , Journal of Agricultural Engineering: Vol. 47 No. 2 (2016)
<< < 1 2 3 4 5 6 7 8 9 10 > >>
You may also start an advanced similarity search for this article.
